Hearty Bean and Vegetable Soup

Author: Canadian Living

Great for lunch or supper, this hearty soup sizzles with smoky flavour and is also rich in iron. If smoked pork hock is unavailable, use slab bacon.

  • Portion size 8 servings


  • 1 cup dried kidney bean
  • 1 tablespoon canola oil
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 onion chopped
  • 1 clove garlic minced
  • 1 smoked pork hock (about 2 lb/l kg)
  • 1 teaspoon dried basil
  • 1 bay leaf
  • 1 can tomato undrained
  • 3/4 cups macaroni
  • 3/4 cups frozen peas
  • 3/4 cups frozen corn
  • 1 pinch salt
  • 1 pinch pepper


In saucepan, cover kidney beans with 3 cups (750 mL) water; bring to boil. Boil for 2 minutes; remove from heat and let stand for l hour. Drain and set aside.

In large heavy saucepan or Dutch oven, heat oil over medium heat; cook carrots, celery, onion and garlic for 3 to 5 minutes or until softened. Add beans, 5 cups (1.25 L) water, pork hock, basil and bay leaf. Cover and bring to boil; reduce heat to medium-low and simmer for 50 to 55 minutes or until beans are tender.

Remove pork hock; cut lean meat into bite-size chunks and set aside. Skim fat from surface of soup. Add tomatoes, breaking up with fork. Bring to boil. Add macaroni; reduce heat to medium and simmer for 10 minutes or until pasta is tender but firm. Add peas, corn and pork; heat through. Season with salt and pepper to taste. Remove bay leaf.

Nutritional facts Per serving, about:

  • Protein 14 g
  • Calories 235.0
  • Total fat 33g
  • Total carbohydrate 6 g
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Hearty Bean and Vegetable Soup